Hanukkah is all about fried foods… latkes, sufganiyot, keftes, birmuelos. While frying is a symbolic way to celebrate the holiday, it’s also a surefire way to pack on the pounds (and, in my case, can lead to a major grease-induced tummy ache). To offset all of that fried, fatty holiday goodness, I created this festive kale salad for the holiday. Kale packs a major nutritional punch. I used to detest the stuff, but after I discovered the kale massage, it quickly became my favorite leafy green. Massaging removes the natural bitterness of the kale, making it a more neutral base for your favorite salad toppings. I’m now a big fan of kale, and it never tasted better than in this wintery root vegetable salad!
To start, I roasted a few beets— a combination of red and golden, to make the salad more colorful. If you’ve never tried roasting beets, you must, it brings out their natural juicy sweetness. To learn how, click here. Next, I candied whole pecans on the stovetop using maple syrup and a touch of cayenne for heat. I whipped up a simple salad dressing– olive oil, rich balsamic vinegar, real maple syrup (not the imitation pancake stuff!), and lemon juice for brightness. Finally, I sprinkled the whole salad with crumbled feta, which offset the sweetness of the salad with a lovely salty touch. If you prefer the tang of goat cheese, that would also be lovely. And if you’d rather keep this salad dairy-free, not to worry– it will taste great without the cheese, too.
This Kale and Roasted Beet Salad with Maple Balsamic Dressing will make a colorful and flavorful addition to your holiday table. Of course, it’ll also help to mitigate some of the latke-induced calorie guilt! It’s full of vitamins and nutrients, but it doesn’t taste like health food. If you’re anti-kale, like I used to be, feel free to use fresh spinach or your favorite dark salad greens– just skip the massage/wilting step in the recipe. My favorite part is the hint of maple and balsamic flavors in every bite… so seasonal, just perfect for winter. Enjoy!
Recommended Products:
Kale and Roasted Beet Salad with Maple Balsamic Dressing
Ingredients
- 5-6 small roasted beets (red and/or golden)
- 1/2 cup pecans
- 1/3 cup real maple syrup, divided
- Dash cayenne
- 1 bunch curly kale
- 2 tbsp balsamic vinegar (good quality)
- 1 tbsp fresh squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 cup crumbled feta or goat cheese (optional - omit to keep vegan/pareve)
NOTES
Instructions
- For instructions on how to roast beets, click here. Peel your roasted beets, then slice them into wedges. Set aside.
- Place the pecans in a small skillet and toast over medium heat for 4-5 minutes till fragrant.
- Pour 1/4 cup maple syrup over the pecans and bring to a boil over medium. Sprinkle the pecans evenly with a dash of cayenne. Let the syrup boil for 1-2 minutes over medium, stirring frequently. till most of the liquid evaporates.
- Pour the pecans immediately onto a piece of parchment or wax paper. Spread them out with a spoon into a single layer. Let them cool and dry out.
- Meanwhile, clean your kale, pat dry, and cut the leaves from the tough stalks. Discard stalks. Cut the leaves into small pieces and place in a salad bowl. Sprinkle with a generous pinch of salt. Massage the kale with clean hands for 2-3 minutes till it wilts and loses its bitter flavor.
- In a small bowl, whisk together balsamic vinegar, 1 tbsp maple syrup, and lemon juice. Whisking briskly and constantly, drizzle the olive oil very slowly into the mixture till the dressing is emulsified and thickened. Season with salt and pepper to taste.
- Add the roasted beet wedges and crumbled feta or goat cheese to the salad.
- Break apart the candied pecans into small pieces.
- Sprinkle the pecans over the top of the salad.
- Serve each portion of salad drizzled with a bit of dressing (about 1 tbsp per serving).
Video
Nutrition
tried this recipe?
Let us know in the comments!
Other Great Recipe Ideas
Cookin’ Canuck: Gorgonzola Cheese Cups with Pear & Hazelnut Green Salad Recipe
Kalyn’s Kitchen: Winter Fruit Salad with Persimmons, Pears, Grapes, and Agave-Pomegranate Vinaigrette
La Fuji Mama: Daikon, Carrot, Persimmon, and Pomegranate Sunomono
Recipe Girl: Beet and Goat Cheese Arugula Salad
A Spicy Perspective: Fennel Salad with Roasted Beets and Shaved Asparagus
Love love love this salad recipe!
Awesome… thanks!
Made this salad to go with roasted chicken last night. Very good. Had never done kale like that before or roasted beets like that. Usually just peal, cut them up in wedges but your way is easy, easy to peal and really less mess. Thank so much. Eric
Hi Tori. This looks awesome. I’m not fond of kale; is there a substitute? For some reason, I don’t think spinach will work. Thanks!
I think spinach would actually work fine, or mixed spring greens. Just skip the massage if you use either of those options as it’s not needed.
The link to how to roast beets doesn’t work.
Thank you Claudia! I fixed the link. Here it is for reference: https://toriavey.com/how-to/how-to-roast-beets/
Great salad even without the pecans. However I can’t pin it to save it. Am I missing something?
Hi Lori! You can pin it using the Pinterest button on the left side of the screen. If you can’t see them, let me know if you are on desktop or mobile and which browser you are using so I can troubleshoot!
Terrific salad. We now are exploring all types of kale salads and this is a favorite thus far. Making it again and again.
this salad was awesome.i used raw shaved beets,and honey instead of maple syrup.and it was just perfect.loved it.
I am now inlove with this salad. Perfect for my diet plan and for keeping low calories meals. Thanks for giving me an idea.
I mix the roasted beats withe the vinegar, lemon and caramelized pecans and let it absorb the flavors before adding the kale. Yum!
I just tried this New Year’s Day–it was delicious! I never knew how to prepare beets, so the roasting tips really helped. My husband loved the salad, and our toddler enjoyed the beets dipped in the dressing. Love trying new dishes on your site!
Awesome Jennifer! Thanks for reporting back 🙂
It is so pretty, isn’t it? I’ve never seen golden beets before! I first thought they were sliced persimmons. Very nice and vibrant salad!
This salad is so pretty! Love it!
I love this salad! Lots of great flavor, color, and texture. Any salad with candied nuts and goat cheese gets a thumbs up in my book!
I cannot wait to try this. I absolutely love Kale. Where do you come up with all your fantastic recipes?